Buns of "rosette" came from childhood, when it seemed that there is nothing more delicious than my mother's baking. It's time to revive the old recipes and please your own kids with unusual buns. And they will easily believe that their mother is a real sorceress.
Buns "Rosochki" with cottage cheese - recipe
Ingredients:
- cottage cheese - 200 g;
- butter - 200 g;
- eggs - 2 pieces;
- soda - 1 teaspoon;
- flour - 2 items;
- sugar - 3/4 tbsp.
Preparation
Cottage cheese is mixed with softened butter, add yolks, sifted flour and soda. We mix a fairly dough dough, roll it into a ball. Cover with a towel and give a little "rest".
Whisk egg whites until strong peaks, gradually adding sugar. The dough is rolled into a rectangular layer 0.5 cm thick. We spread the squirrels on top and roll the roll. Quickly, so that the filling does not flow, cut it into 3 cm-wide portions and lay it on the baking sheet covered with parchment. Do not forget to leave indents - buns will increase greatly in volume. We send it to the oven preheated to 180 degrees for 20 minutes. The main thing is that sugar rolls of "rosette" with cottage cheese do not overdry, then they turn out to be extraordinarily tender.
How to make buns "Rosochki" with cinnamon?
Ingredients:
- kefir - 1 item;
- butter - 230 g;
- flour - 4 items;
- sugar - half a century;
- cinnamon - 3 tbsp. spoons;
- soda - 1 hour bed;
- salt - 1/2 tsp.
Preparation
Oil (200 g) is chopped with flour into a crumb. Add soda, salt and kefir. We knead a soft, elastic dough, roll it into a thin layer, cut a small circle with a glass. We spread them on 4 pieces in a series overlap. Lubricate the top with butter, sprinkle with cinnamon and sugar, roll up the roll. Slightly spread out the "petals" and lay out on the parchment covered with a baking sheet. We bake buns with cinnamon for 20 minutes at 200 degrees.
Puff pastry "Rosochki" with apples, lemons and oranges
Ingredients:
- dough flaky - 1 pack;
- apple - 1 piece;
- lemon - 1 piece;
- orange - 1 piece;
- sugar - 5 tbsp. spoons;
- powdered sugar - 2 tbsp. spoons;
- cinnamon - 1 teaspoon.
Preparation
Lemon and a small orange cut into rings. In the saucepan, prepare a thick sugar syrup, when it becomes transparent, boil in it lemon and orange slices just a few minutes. After, we throw it back on the sieve, let it drain and cut into halves.
We unfold the sheet of puff pastry. We cut it with strips 3 cm thick and lay out hardly citrus fruits from above. For apple rosettes, lightly sprinkle the dough with sugar, and lay a thinly cut fruit on top. Strips turn off into rolls, splitting the edges thoroughly. Bake at a temperature of 200 degrees minutes 20. Rosettes with an apple sprinkled with powdered sugar and cinnamon.
On the same principle, you can prepare rolls of "rosette" with sausage. Only the dough is sprinkled no longer with sugar, but with Italian herbs or with mustard grease.
Buns of yeast dough with fruit filling
Ingredients:
For the test:
- milk - 1/2 l;
- flour - 5 items;
- sugar - 2 tbsp. spoons;
- yeast (dry) - 11 g;
- vegetable oil - 1/2 st .;
- vanillin - 1 pinch;
- salt - 1/2 tsp.
For filling:
- apples - 5 pcs .;
- plums - 15 pcs .;
- walnuts - 1 item;
- sugar - 1 st.
For lubrication:
- egg yolk - 1 piece;
- butter - 1 tbsp. a spoon.
Preparation
In warm milk, let's brew yeast with sugar, give them a little disperse, and pour in portions, sifted with salt flour, but not all at once. When the dough is already thick enough, we pour in the vegetable oil and mix it, it must be completely absorbed. After that, add the remaining flour to the soft dough. Cover with a towel and leave in a warm place. After the first "lifting" it is lashed out and let us rise again.
In the meantime, we are preparing the filling. Nuts are lightly fried in a dry frying pan and crushed into large pieces. Mix with the cut into small cubes of apples and plums. In each filling add sugar. If desired, you can enter a little more cinnamon or peel.
How to make buns "rosochki" from yeast dough? There are 2 ways of forming.
Option one
A piece of dough the size of a tennis ball is stretched in a flat cake. It is better to do this with your hands, since rolling out the yeast dough is not recommended. With a glass, cut out the circle so that the rim of the excess dough remains intact. We send the round dough pieces to a greased baking sheet, put the filling on top with a slide, and around it, the "eight" is a dough casing.
Option Two
Similarly, from the test, we form a flat cake, center the filling, and divide the round knife with a knife into 5 petals. One should be a little more than others. Slightly stretching the edges, draw a petal around the filling. The second we fix him to the meeting. And so on, we form the bud. The last petal is stretched more strongly, it should clasp the flower completely so that it does not disintegrate.
We give the buns a little distance, lubricate the beaten egg and send it to the oven heated to 180 degrees to brown. We finished the buns with butter, put them in a large saucepan and cover with a towel. Patiently wait until cool.